Poutine in Chicago?
As a transplanted Canadian, I miss my poutine! Has anyone seen it on any local menus?
They are on the menu at Pizzeria Aroma but I have never had it.
Pizzeria Aroma is on Berywn - steps away from the Red Line stop
I can't answer your question. However, I work with a woman from Quebec who is adamant that it is nearly impossible to get authentic poutine anywhere outside of La Belle Province. The reason? The cheese curds must be fresh and unrefrigerated. As soon as they go into a fridge, blammo, they're ruined and no good for poutine. Or so she tells me.
Having just returned from Montreal, I can assure you that there is nowhere in the Chicagoland area that serves up this dish. Sorry!
The best thing I can think of is go to any Culvers http://www.culvers.com/Welcome.aspx , they sell fresh dairy curds and French fries, and the dinners have mashed potatoes and gravy (maybe they will sell you a just a cup of gravy), and then self assemble...
Oh yeah one more thing, here's a link to what’s the real thing, recipes, and recommendations for Montreal (which I used) including the history of the dish: http://www.montrealpoutine.com/index....
I am not sure about anyone else, but "I" don't call poutine, cheese fries. I have never had poutine, but slopping some squeeze cheese on fries, does not a poutine make.
Sorry, I have no other suggestions..
I hijacked this from another board.
Scroll down to Jan 5 2006.
Hello! Someone directed me to this thread from another board. I am also a Canadian living in Chicago. Born in Montreal.
Your best bet to get authentic poutine in in Chicago is to do this:
-Buy a deep frier (skip buying the frozen fries, it isn't the same)
-Go to Mars Cheese Castle in Kenosha, WI and buy white cheese curds (this is also a must, unless you want to make NYC Disco fries (with regular melted mozzerella cheese, which aren't the same)
-Go to jewel and buy a 5lb bag of russet potatoes, 4 packets of Jewel brand powdered chicken gravy, 32oz. Kitchen Basics brand chicken stock, and a gallon or so of peanut oil.
step 1 - wash potatoes and cut potatoes into fries
step 2 - start cooking the fries like this website tells you to: http://www.foodnetwork.com/food/cda/r...
(salt the fries while they're still hot after the second round in the frier)
step 3 - mix the powdered gravy with the stock in a pot and bring to a bare simmer. Let it reduce some.
step 4 - put hot fries in a bowl, top with cheese curds and then add the gravy to slightly melt the curds.
I did this last weekend and it's the best poutine I've had since moving from Montreal.